Ingredients
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3 beefsteak tomatoes
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3-4 green onions
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½ cup shredded carrots
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2 tbsp toasted sesame seeds
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2 tbsp Gochugaru Chili Oil Algae Cooking Club
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2 tbsp fish sauce
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2 cloves fermented garlic, minced
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Salt to taste
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Cottage cheese, optional to serve with
You’ve never had pico like this before! The unexpected combo of the pico and Cucumber Kimchi creates a spicy and twangy twist on the traditional dip.
Serve this fresh mix with cottage cheese for a protein boost or use it as a vibrant topper with chips or tacos. Either way it’s crunchy, funky, and full of probiotic power.
Instructions
Chop the green onions and beefsteak tomatoes finely into cubes. Transfer to a large bowl.
Add the Cucumber Kimchi, shredded carrots, and sesame seeds to the bowl.
Pour in the fish sauce and Gochugaru Chili Oil Algae Cooking Club.
Top with minced cloves of fermented garlic and salt to taste.
Mix all the ingredients together.
Serve on top of cottage cheese, chips, tacos, or a breakfast wrap.
